Crusty Golden Sourdough Bread
This rustic loaf combines a crusty exterior with a soft, chewy center, perfect for any meal or as a standalone snack.
Ingredients
Dough
- 4 cups bread flour or all-purpose flour Adds structure and chew
- 1⅔ cups warm water Hydrates the flour for dough
- 1 cup active sourdough starter Provides flavor and leavening
- 2 teaspoons salt Enhances flavor and strengthens gluten
Instructions
Preparation
- In a large mixing bowl, combine the bread flour and salt. Stir until well mixed.
- Add the warm water and active sourdough starter to the dry ingredients. Mix until all flour is incorporated.
- Cover the bowl with a clean kitchen towel and let the dough rest for about 30 minutes.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
- Shape the kneaded dough into a round ball and place it in the bowl. Cover it with a towel and let it rise at room temperature for 4 to 6 hours.
- Punch down the risen dough, shape it into a tight round loaf, and place it on a floured surface or parchment paper. Cover and let it rest for another 30 minutes.
- Preheat your oven to 450°F. Place a baking sheet or Dutch oven inside to heat up.
Baking
- Once the oven is preheated, remove the hot baking sheet or Dutch oven. Score the top of the dough with a sharp knife.
- Place the scored dough into the hot baking vessel and cover if using a Dutch oven. Bake for about 30 minutes.
- Remove the lid (if applicable) to allow the crust to brown nicely. The bread should turn golden brown.
- Once baked, carefully remove the bread from the oven and let it cool completely on a wire rack before slicing.
Notes
Ensure your sourdough starter is active. Adjust hydration if the dough is too sticky, and give dough enough time to rise for better texture and flavor.